As a contributor to Breakfast In, Australia’s largest food blog, Chris often has to shoot many indulgent dishes at a time – and then after the hard work is done, he gets to eat it! This recipe is Chris’ go-to for healthy meal prep and how he maintains his fitness and balanced diet. This recipe is packed full of protein and fibrous vegetables to keep you fuller for longer, and most importantly it’s delicious and super easy!
You can easily make this recipe for vegans/vegetarians, by substituting the chicken for plant-based protein sources such as tofu, tempeh and falafel.
Watch the full recipe video HERE, including more health and fitness tips from Chris!
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Time: 20 min
- 2 tbsp sesame oil
- 2 cloves of garlic, minced
- 2 large zucchinis, spiralized
- 2 large carrots, spiralized
- 1 large capsicum, sliced
- 1 brown onion, diced
- 1 large chicken breast, sliced
- 3 tbsp sesame seeds
- 1/3 cup peanuts
- 1/2 cup peanut butter
- 1/3 cup salt reduced soy sauce
- 2 tbsp sesame oil
- 4 tbsp rice vinegar
- 2 tsp ground ginger
- 1/2 tsp chilli flakes
- Sesame seeds
- Spring onion
- Toasted peanuts
1. Add sesame oil to a pan on medium heat. Add sliced chicken breast, diced brown onion and minced garlic to the hot pan. Cook until chicken has bronzed.
2. Add spiralized carrots and stir through until wilted, then add capsicum and spiralized zucchini. Once vegetables have softened empty into a large bowl.
3. In a small pot on low heat add peanut butter, sesame oil, rice vinegar, soy sauce, ground ginger and chilli flakes and stir through until it turns into a thick sauce. Note: excess heat or over cooking will turn the sauce into a paste, if this happens just add a little extra soy sauce or rice vinegar.
4. Mix the sauce with the chicken and vegetables and plate up. Garnish with the optional sesame seeds, spring onion, coriander and or toasted peanuts (I used all of the above :))
To make the recipe vegan or vegetarian, simply sub out the chicken – use tempeh, tofu, falafel instead.